her flat draws on inspiration from the ancient land of Sicily rich in traditions and millennia of history A view of the loft’s kitchen with works by Julia Martins Miranda From left to right: Pau-Brasil—the first painting in the series; Terra de Índio The San Sebastiano flower vase is by artist Sergio Fiorentino The kitchen was created by Stefano La Fauci and the custom table is by Franco Gugliotta The Thonet Hoffmann chairs are from the 1920s and the Weinbach piano from the 1970s San Sebastiano flower vase by artist Sergio Fiorentino The kitchen was designed by Stefano La Fauci “After leaving my hometown of Belo Horizonte in Brazil and living in big cities like Milan and New York and devote myself to both music and painting,” Julia Martins Miranda says from her loft in the historic centre Miranda’s first challenge was finding the right location for her Sicilian home She wanted a place without the hustle and bustle of a big metropolis that would also be close to the sea and nature “Spending time in silence or in the middle of the countryside helps me to cultivate new ideas including the Pindorama series,” says the artist in front of one of her boldly coloured canvases when nature was omnipresent and the relationship with man was harmonious For me it is part of a search for well-being.” The sofa is by Franco Ragonese and the table by Franco Gugliotta Succulents, sunny terraces, and historic buildings surround Miranda’s home where the connection between inside and outside is central to the design The goal is to awaken all the senses and the emotions as well but over time the building has been transformed into flats.” It was fundamental to maintain the original appearance of the old monastery The building has now taken on a new role with various additions that have created synergies that bring together the old and the new separates the living area from the sleeping area “We did major restoration work to bring the flat back The goal was to turn it into a loft-home-studio,” Miranda explains And while Baroque design is triumphant in the city of Noto decoration has been kept to a minimum inside her home allow the works of art and the surrounding landscape to become the main focus “We worked with extraordinary local artisans who made the furniture we had envisioned All the elements of the interior were designed by and made for us.” The custom oversized furniture engages with the space while the colours echo the hues found in the landscape the light reflects off the Baroque buildings with warm “We knew then that the house would be filled with plants and paintings.” Miranda’s painting Cerrado on the terrace near the pool where the flat’s residents can experience nature and colour 12 months of the year The home consists of a series of vibrant scenes brought to life thanks to textural furnishings while a warm and sensual palette is paired with the neutral hues of the walls I grew up in contact with a variety of vibrant tones I try to capture the memories of my childhood in my paintings I hope my canvases can trigger journeys and adventures inspired by the imagery that fascinates me.” The house is also a unique A stage with flowing curtains separates the more private bedroom and bathroom-shower areas from the common living space Julia Martins Miranda with her painting Horizonte The artisanal kitchen was created by Stefano La Fauci It’s open and spacious and overlooks the entire home It makes taking a shower a unique experience It’s a place where I can organize my thoughts and relax." A work by Julia Martins Miranda in one of the suites at Iuta Farm which is why the couple decided to include only the most essential pieces of furniture when it came to plants and mirrors!" Miranda says while reiterating how the flat in Noto was important to the creation of her Pindorama series “Warm hues like those from local stone walls and golden brass details inspired the colour choices in my paintings while the height of the ceiling allows me to create canvases in the size I want.” Another work by Julia Martins Miranda in a suite at Iuta Farm near Noto This August, Miranda will have a solo exhibition at the Iuta Farm resort in a new exhibition space overlooking the sea “It’s an incredible place surrounded by nature with a view of the Mediterranean,” the artist says “Iuta Farm is one of those places I particularly love here in Noto This small Sicilian town holds so many surprises it’s full of stimulation and interesting places to discover." Miranda’s painting Trópico in the living area We asked Miranda to share her insider tips for anyone headed to Noto A view of the infinity pool and lounge at Iuta Farm near Noto 1. “Iuta Farm just a five-minute drive from the centre of Noto is one of the most magical places in the area They are perfect for regaining a sense of balance and reconnecting with ourselves It’s a place I love deeply.” In August the owners of Iuta Farm will host Miranda’s first exhibition in Sicily in their Brutalist-style exhibition space overlooking the sea (for more information call 39 349 9604359) 2. “Le Cave del timo selvatico (the Wild Thyme Quarries) is a brand new event space inside the dramatic quarries that were the source of much of the limestone used to build Noto They host extraordinary and inspiring events.” 3. “Among other events, the Meraki Cultural Association organises the Palazzolo Book Festival and other activities in the area.” 4. “Archivio is a shop-gallery with a nice selection of clothing and accessories It’s also quickly become a local gathering spot.” 5. “Cantina Marabino has a selection of excellent wines and offers opportunities to discover the local culture through its food.” 6. “The Amore Art Gallery in Taormina is a favourite place of mine you’ll find yourself immersed in an extraordinary selection of wonderful contemporary works of art.” 7. “Osteria Caro Melo is a special-occasion restaurant Carmelo Chiaramonte is one of the island’s most interesting innkeepers and chefs and dining at one of his tables is an unforgettable experience.” This story originally appeared in AD Italia. It was translated by Jennifer Cole. The material on this site may not be reproduced except with the prior written permission of Condé Nast This website uses cookies to enhance your experience. Read our WAMU Privacy Notice This website uses cookies so that we can provide you with the best user experience possible Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings we will not be able to save your preferences This means that every time you visit this website you will need to enable or disable cookies again Brazilian stalwart cachaça is a firm favourite in the South American country but now producers are making a concerted effort to expand its range by telling overseas consumers about the samba spirit *This feature was originally published in the June 2022 issue of The Spirits Business By volume it’s one of the world’s largest spirits categories with the vast majority consumed in its domestic market There’s no shortage of brands looking to crack the export market Brazil accounts for anything between 97% and more than 99% of total cachaça consumption The local market declined slightly in volume in 2020 There are some practical reasons for the rise in value domestically says IWSR Drinks Market Analysis senior market analyst Luciano Anavi “The unfavourable exchange rate during 2021 pushed imported alcoholic beverage prices up which allowed cachaça producers to hike their prices,” he says “They also profited from their low‐price advantage during the pandemic being able to supply local demand while imported goods were seriously affected by the freight crisis and the problems of product allocations.” The local market isn’t without its challenges executive director of the Brazilian Institute of Cachaça [IBRAC] cachaça was the second most consumed alcoholic beverage in Brazil and with the growth of wine consumption in Brazil Lima is nevertheless optimistic: “We’ve seen positive changes in the domestic cachaça market – not at the speed we would like The Brazilian consumer is gradually beginning to have more knowledge about the drink and has been exploring new forms of consumption.” export markets remain an attractive prospect for a number of brands Reporting sales of more than seven million litres abroad last year Lima lists Paraguay as the leading export market by volume Portugal and France are among the category’s other important regions Lima highlights global sugarcane imports worth US$1.6 billion of which cachaça accounts for US$9.5 million “Just by comparing this we can verify that there’s a great opportunity for cachaça and the potential for growth around the world,” he says As Anavi puts it: “Exports have always been an objective but this has not yet been successful.” To help producers remedy this IBRAC has teamed up with Brazilian trade‐and‐investment‐promotion agency Apex Brasil on a project entitled It aims to increase the number of countries in which cachaça is sold as well as increase the volume and value of exports and already has plans for a number of key markets Abelha Organic Cachaça is one of the brands focused on markets outside of Brazil but export is very important,” says brand owner Tom Stockley “We believe that high‐quality cachaça should be competing at the same level as various other spirit categories in the not too distant future.” As Pindorama Cachaça’s Milton Lima puts it: “Exporting cachaça is the dream of every producer – taking their product and their history to other countries.” The growth of exports is essential for the category believes Fubá Cachaça founder Rafael Agapito “It’s a crucial element to guarantee the growth and development that will enable cachaça to become a mainstay of the spirits industry,” he says The strength of the local market is enough incentive to look further afield business development manager for Vantguard which counts Capucana Cachaça as part of its portfolio “The domestic market is so predominant that it’s very difficult to succeed locally,” he says “We want to help to build the category outside of Brazil and As brands continue to focus on overseas markets says Yaguara Cachaça co‐founder Hamilton Lowe “In many ways the preconception of cachaça as an aggressive spirit helps as the contrast is huge when people taste and mix the spirit Further to that it has a huge potential for variants through ageing and terroir,” he says Internationally it’s still something new and surprises many people with how much of an artisanal category it is.” a category that’s doing well at the moment “The continued rise of rum globally helps greatly,” confirms Lowe “People are increasingly seeing cachaça as a Brazilian‐styled rum which is helpful as it creates context about where it sits the association isn’t necessarily a beneficial one “There are many challenges for export growth cachaça is still defined or known as rum,” he says are the benefits of the category’s environmental credentials “Sustainability for most cachaça brands is a strength,” confirms Lowe organic status and reuse of byproducts to create biofuel “Artisanal cachaça distilleries are often sustainable just to increase efficiency in energy costs using gravity rather than pumping liquid around These considerations have been core to Abelha from the outset “Our distillery was built to be 100% sustainable and we’re progressing with some interesting approaches going forward,” says Stockley “This trend is making distilleries and brands put sustainability front and centre Every producer is looking beyond the status quo on how to be even more sustainable every step of the way as well as communicating this progression in the best way possible.” “We consider the sustainability of the product,” says Lima describing the brand’s organic production and its development of an agro‐ forest “Our sustainable production methods are helping us improve sales as more and more consumers are looking for brands with a lower environmental impact,” says Agapito not to mention growing recognition of the category and its association with rum cachaça undoubtedly has what it takes to make it big outside of Brazil We are using cookies to give you the best experience on our website You can find out more about which cookies we are using or switch them off in settings Beatriz Milhazes is the most relevant Brazilian artist investigating colour in the expanded field of painting today and she breaks the limits between abstract and figurative specially created for the Applied Arts Pavilion refer to the palette and patterns of a variety of traditional woven textiles from different cultures many of which are displayed in the gallery their complex structures create “an incredible source of motifs” based on the human observation of nature’s inner regularity and florals intersects with the hues and patterns appropriated from these textiles Spectacular colour clusters are made up of short brushstrokes on monoprint colour fields These vibrant compositions result from an underlying grid and calculated decisions mirroring the intricacy of the knots in the monumental tapestry featured in the Pavilion is the Tupi-Guarani peoples’ word for the Brazilian territory before colonisation Beatriz Milhazes represented Brazil at Biennale Arte in 2003 Contact us Press Office Subscribe to the Newsletter and get the latest info on our programmes and initiatives Subscribe and Peru reported confirmed cases of yellow fever Brazil confirmed six human yellow fever cases in 2016 and the number of epizootics especially in the state of São Paulo increased considerably during 2016 in comparison to previous years From the beginning of 2016 until 12 December 2016 the state of São Paulo reported 163 epizootics in non-human primates (NHP) with a total of 227 affected animals a total of 16 epizootics (corresponding to 24 NHPs) were confirmed and 35 were discarded The remaining epizootics are under investigation The São Paulo municipalities with confirmed epizootics for yellow fever are Ribeirão Preto (Jaboticabal and Ribeirão Preto); Barretos (Cajobi and Severínea) and São José do Rio Preto (Pindorama confirmed the death of a NHP infected by yellow fever The animal wasfound on 8 December in an area located between São Vicente de Paulo and Recanto do Tamburi the Brazil International Health Regulations (IHR) National Focal Point (NFP) notified the Pan American Health Organization Regional Office of the World Health Organization (PAHO/WHO) of the occurrence of 23 suspected and probable cases of yellow fever from 10 municipalities in the state of Minas Gerais (Figure 2) The onset of symptoms of the first case was 18 December 2016 All 12 cases for which the information is available are male with a median age of 36.6 years (range from 7 to 53 years) 12 cases of jungle yellow fever were reported 57% of them are between 20 and 29 years of age As indicated in the Yellow Fever Epidemiological Update of 14 December 216 the confirmation of cases in Vichada Department (border with Venezuela) in Chocó Department (border with Panama) and in Guainía Department (border with Venezuela and Brazil) represents a risk of circulation of the virus to those bordering countries especially in areas where they share the same ecosystem 80 cases of jungle yellow fever were reported with Junín being the department that reported the highest number of confirmed and probable cases (52 cases) The number of confirmed and probable cases reported in Peru between EW 1 to EW 51 of 2016 exceeds the number of cases (confirmed and probable) reported in the previous 9 years If you're spending the day on Ipanema Beach in Rio de Janeiro you'll likely notice vendors walking by selling all kinds of cold beverages to keep you pleasantly hydrated (and potentially buzzed) in the tropical heat and caipirinhas are often sold along Brazilian beaches those aren't the only drinks found throughout the diverse cultural and natural landscapes of Brazil Brazil's national identity isn't remotely monolithic — and neither is the country's drink menu From drinks made with native fruits like cashews and guaraná to a cocktail created by enslaved Africans the story of Brazilian beverages is hardly boring For further insight into the South American nation's greatest drinks we turned to the experts: Danielle Espindola a Rio native and bar program director at the New York City-based Brazilian restaurant Berimbau; and Rafael Welbert a Brazilian mixology expert and part owner of Pindorama (a luxury cachaça brand made in the state of Rio de Janeiro) If you're looking to sip on the best beverages Brazil has to offer as we discuss 13 Brazilian drinks you need to try at least once Considering most of the world's sugar comes from Brazil it's only fitting the country also produces some fiercely sweet beverages sweetened beverages are practically part of the Brazilian DNA – and it doesn't get much sweeter than caldo de cana this juice is typically made by feeding peeled sugar cane stalks into a machine that crushes the cane between two wheels This yields a greenish-yellow liquid that's often drunk ice cold alongside a piping hot pastel (or a Brazilian fried dough pocket) the process for making caldo de cana is the same first step used when making refined sugar If you're wondering what caldo de cana tastes like The drink doesn't have a strong aroma or flavor beyond its intensely saccharine profile and a hint of grassiness you're certain to get a sugar rush with caldo de cana Distilled from sugar-fermented juice — it's no surprise Brazil's signature liquor is made of sugar cane — this delicately sweet and slightly grassy spirit is consumed all over Brazil As Rafael Welbert explained to Tasting Table cachaça was largely "consumed by the slaves of the sugar mills as they worked in the mills and knew how to extract sugar." Since the upper classes in Brazil mostly drank wine during that time cachaça "lacked status because it was consumed by the slaves themselves and poor whites." Despite its history as a lower-class alcohol, cachaça has had a welcome resurgence in the 21st century. Luxury cachaça brands like Pindorama have popped up across Brazil and the liquor can be found at bars around the world. Simply put, you should consider swapping rum with cachaça in your next tropical drink – and thank us later In the Brazilian state of Rio Grande do Sul and just about anywhere else you can sit down with your friends and pass the hot beverage around Known in other South American countries as yerba mate the drink is also associated with Argentina The fascinating history of yerba mate goes back to the time before Brazil was even a country The yerba mate plant is native to subtropical South America and was made into a tea that was drunk well before the arrival of European settlers the consumption method hasn't changed much chimarrão is prepared by putting a scoop of toasted ground yerba mate leaves into a gourd known as a cuia and sipping it through a metal straw with a filtered tip called a bomba and since the leaves are naturally caffeinated you should feel a little energy boost as you sip it it's hard to imagine wanting a warm drink in the middle of June meaning it's the perfect time to enjoy the traditional Brazilian hot cocktail called quentão "Quentão is a classic beverage with cachaça which are festivals held across the country in June to celebrate rural lifestyles with music "nothing is more common at this time of year than drinking quentão to warm up" (other than dancing The spices typically added to quentão include winter-friendly items like ginger which pair well with the slightly sweet and bold taste of cachaça Though quentão's origins are unclear, Danielle Espindola stated, "It's believed it was first invented in Minas Gerais state, where it gets very cold in the winter." In short, quentão is essentially Brazil's take on a classic cozy mulled wine recipe and the addition of cachaça gives it a distinctly Brazilian flavor profile you don't want to miss Named for the Amazonian fruit that flavors the bubbly beverage the most popular brand of guaraná is Antarctica (which is to guaraná what Coke is to cola) Antarctica comes in a signature dark green bottle and is best when served ice cold the taste of guaraná — fruity and a little sour with a touch of bitterness — is hard to pin down since guaraná extract is used in Monster energy drinks (it contains more caffeine than coffee) The history of guaraná goes back hundreds of years when Jesuit missionaries observed members of the Sateré-Mawé tribe drinking a guaraná-infused liquid to cure headaches and other ailments some research suggests ingesting guaraná may provide health benefits beyond a simple energy boost but you can order guaraná online or find it at specialty Brazilian grocery stores One of the best-known Brazilian drinks outside the country the caipirinha is Brazil's national cocktail The caipirinha is made with the nation's historic spirit which is then muddled with limes and granulated sugar You can get a caipirinha practically anywhere in Brazil that has cocktails and they taste particularly delicious from a beach chair nestled in the sand overlooking the Atlantic ocean although lime is considered the original caipirinha flavor which gives the drink a distinctly tropical taste a caipirinha made with lime has just the right amount of sweetness and acidity to round out the alcoholic bite of cachaça "The cocktail should be shaken and poured with its own 'dirty ice'." If you're not a fan of cachaça you can always order a caipiroska and swap in vodka instead The popularity of caipirinhas has exploded from its original use in festivities among slaves and can be found at bars around the world in the 2020s If you've got a sweet tooth and a hankering for booze it's time you try a capeta (which translates to "devil" in Portuguese) this one starts with the country's crown jewel of liquor: cachaça You've got yourself a devilishly delicious frozen cocktail But don't get too attached to those ingredients capeta can be made in many different ways depending on who's bartending Possible additional ingredients include pineapple The capeta rose to fame during the 1980s and '90s in Bahia — a state in Northeastern Brazil known for its rich history and colorful carnival festivities The capeta may remain a regional beverage in the eyes of some but the frozen drink is a clear hit on the beaches of Brazil during the summertime Brazil's Amazon region is home to the world's most biodiverse ecosystem – including a huge variety of fruits you've probably never heard of which is famous for a liquor infused with its flavor called licor de jenipapo a jenipapo is about the size of a tennis ball tangy aroma and a slightly sour undertone vaguely reminiscent of a passion fruit Boiling jenipapo fruits with sugar neutralizes the more astringent taste elements and leaves you with a pulpy mass of sweet liquid You then pass this through a cheesecloth to produce a brown-tinged syrup this liquid is mixed with cachaça to create licor de jenipapo licor de jenipapo is traditionally consumed as an aperitif after mealtime You shouldn't hesitate to try this Brazilian drink at any time of day the fruit of the cashew tree has a lot to offer tropical flavor that's enjoyed in desserts and drinks all over Brazil — including cajuína Named after the cashew fruit ("cajú" in Portuguese) this drink is a non-alcoholic beverage made from cashew fruit The simple juice is popular in Brazil's northeast region where the cashew tree's native habitat resides Cajuína is made by crushing or blending cashew fruits into a thick liquid and then using a precipitation agent (usually gelatin powder) to separate the clarified juice from the bitter tannins Although it's often made at home, commercially produced cajuína is available in stores throughout northeastern Brazil. Additionally, Cajuína's naturally high concentration of sugar and electrolytes means it has a similar effect on the human body as sports drinks like Gatorade, according to a 2024 study published in PubMed If you're a regular on the beaches of Rio de Janeiro you know the best way to quench your thirst on a hot day is with an icy glass of mate gelado This slightly bitter iced tea is made with yerba mate it's often sweetened with sugar and comes in lemon and passion fruit flavors you can't miss the mate vendors on the beach They usually wear bright orange outfits and have a big metal barrel of mate hanging from each shoulder Although yerba mate is traditionally consumed hot in southern Brazil the iced version made its way up the coast to Rio de Janeiro in the 1950s Mate gelado is so integral to the beach culture in Rio that it was designated a part of its cultural heritage by the city government in 2012 Pro tip: You can ask mate vendors on the beach to mix flavors. If you don't like your drinks too sugary, you can get your mate unsweetened with a splash of passion fruit or lemon mate, as well. It also makes for a flavorful addition to sweeten iced tea without plain sugar. Of all the tropical fruits to come out of Brazil, açaí may be the most famous. If you pay attention to food trends, you know that açaí started to become available in the U.S. in the early 2000s, and its popularity has remained consistently high since then. Since most of the world's açaí comes from Brazil it's no wonder Brazilians know one of the best ways to enjoy this Amazonian berry is blended ice cold in a smoothie But when you combine them with other fruits like bananas and strawberries (along with a dash of honey) you end up with a beautifully purple smoothie — one with the perfect amount of fruity sweetness açaí isn't just famous for being delicious These little berries contain more antioxidants than blueberries which means they may help prevent cell damage in your body don't wait any longer to try this famous Brazilian drink you're out of luck: This traditional Brazilian beverage is typically only made at home Recipes for aluá vary from region to region though one popular take starts with pineapple rinds The rinds are soaked in water for at least 24 hours so they have a chance to ferment which lends aluá its characteristically funky Another common way to make aluá is with corn kernels that have been soaked and blended This gives the drink a uniquely earthy and starchy taste that's cut with other flavors like ginger and spices aluá does contain some alcohol (it's a natural result of the fermentation process aluá is typically consumed at Festa Juninas or festivals that take place across Brazil in June if you've got some leftover corn or pineapple when May ends You can make your own aluá and have a mini Festa Junina at home Pelican The Creator Space is a “one button” media studio in the basement of the physics building It’s open to all UWA students and staff for to use for video and audio content as long as it’s related to a particular unit of the people behind this the project to find out more It all started when in the middle of 2016 a studio space became available and with a relatively small investment it could be converted into a space “so simple anyone could use it.” It was designed with Science Communication students in mind who have to produce video content but often don’t have access to camera you are still welcome to use the space for its lighting or green screen So far it’s been used to produce everything for law podcasts to engineering videos – and some days it has been almost fully booked out but Callan hopes that sometime soon it’s full nine to five every single day It’s all part of a big shift towards video content in our everyday lives being able to produce it is already giving people the edge when applying for jobs “You don’t need to be Steven Spielberg.” You also don’t have to speak like a newsreader there’s something authentic about not being media trained He also says it’s important to know what you want to say – dot points scripts and storyboards are the best way to stay on track This semester, if any of your classes require you to create multimedia, don’t worry – click here for bookings and website in this browser for the next time I comment Pelican is the editorially independent student magazine of the University of Western Australia we've been bringing you the scoop since 1930.